
2 


| 100 

MONEY-SAVING 

| COTTAGE CHEESE RECIPES 

mm 

= INCLUDING 

1 33 PRIZE WINNERS 


: PUBLISHED BY THE 

I GRIDLEY DAIRY COMPANY 

| MILWAUKEE, WISCONSIN 

MAY, 1918 

COPYRIGHT 1*18 



*' * o 


iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiimiiciiinimiiiiiinmsiiiiiiimiiiiiiiBiimiiiiiamiiiisiimiBiiiiiiiiiEiiaiiBiasiiiiziflziiBiiaiiiiiiiiii 


















Two 


GRIDLEY’S PRIZE WINNING 


Human Energy in Foods 


Protein is the foodstuff that builds muscular 
tissue, says a well-known authority on domestic 
science. 


Carbohydrates furnish heat and energy. 


The fats in butter and cream are also heat 
and energy producers. 


A wise selection of food for the average per¬ 
son, for one day, would be as follows: 


4 portions of food rich in fat 
3 portions of food rich in sugar 

9 to 12 portions of food rich in starch 

6 to 8 portions rich in protein 

3 to 4 portions rich in mineral substances 


The following tables give the approximate 
necessary to supply the required amount as 
given above: 


Foods Rich in Fat 


Butter, 1 tablespoonful 
Suet, 1 tablespoonful 
Lard, 1 tablespoonful 


Heavy Cream, 2 tablespoons 
Ice Cream, 2% tablespoons 
Walnuts, shelled, 8 halves 


Foods Rich in Starch 


Cornmeal, 3% tablespoons 
Rolled Oats, % cup 
Flour, *4 cup 


Corn Starch, 4 tablespoons 
Rice, 2 tablespoons 
Potato, 1 medium 


Foods Rich in Sugar 


Granulated Sugar, 2 table¬ 
spoons 

Molasses, 1% tablespoons 
Raisins, 30 
Prunes, 3 to 5 


Dates, 4 

Maple Syrup, 1% table¬ 
spoons 

Honey, 1% tablespoons 
Plain Cake, small piece 


Foods Rich in Protein 


Milk, % cup 
Cheese, iy 2 inch cube 
Dried Peas, 2 tablespoons 
Dried Beans, 2 tablespoons 


Roast Beef, 1 small slice 
Boiled Ham, 1 small slice 
Cod or Haddock, 5 ounces 
Eggs, 1% 


Foods Rich in Mineral Substances 
and Organic Acids 


Potato, 1 medium 
Apple, 1 large 
Banana, 1 large 
Orange, 1 large 
Carrots, % pound 


Cabbage, 13 ounces 
String Beans, 1 quart 
Spinach, 2 quarts raw 
Grapes, 1 large bunch 
Strawberries, 1 pint 


*, Onions, y 2 pound r )~J J C^j^tuce, 3 heads 


©Cl. A 4 9 7 4 8 9 













COTTAGE CHEESE RECIPES 


Three 


^INTRODUCING 
COTTAGE CHEESE 


T HE contents of this book have been care¬ 
fully selected from nearly 300 choice 
recipes, approximating the highest skill in 
Cottage Cheese cookery, and exemplifying the 
most satisfactory results in conservation, flavor, 
originality, texture and appearance. 

Each recipe passed under the careful obser¬ 
vation of a committee of Food experts, and it 
is to their conscientious efforts, as judges, and 
to the wholehearted co-operation of a goodly 
number of patriotic housewives, that we are in¬ 
debted for this opportunity to assist the Federal 
Food Administration in its great educational 
campaign, and to aid our friends, the Public, in 
maintaining the highest standard of health and 
physical efficiency, at a trifling cost. 

It also emphasizes the fact, that every pound 
of Cottage Cheese consumed in one’s home, 
means an approximate in food value, to that fur¬ 
nished by a pound and a half of good beef, and 
the saving of that much meat for the boys in the 
trenches. 

This is all rather difficult to appreciate until, 
by personal experience, you have learned how 
many appetizing delicacies can be easily and 
cheaply made from this simple product of the 
dairy. It is certainly worth a trial, and with 
these prize-winning recipes for a guide, you will 
find the task a decidedly pleasant one. 

And, having done this, see that your friends 
are supplied with copies of this magic cook¬ 
book, too. It surely will be appreciated and the 
cost is little—10 cents, mailed to any address 
in the United States. 

To all Gridley patrons, a copy will be sent 
free, on request. 

Sustain Health, 

Satisfy Appetite, 

and Save Money 

Do It The Cottage Cheese Way 







Four 


GRIDLEY’S PRIZE WINNING 


Miscellaneous Dishes 

Grand Cash Prize — Mrs. G. W. Moore 

Liberty Loaf 

One cupful chopped cooked carrots 
One cupful of ground peanuts 
One cupful of bread crumbs 
One cupful of Cottage Cheese 
Two eggs 

Two tablespoonfuls of fat (drippings) 

One tablespoonful of chopped parsley 
A little onion juice 
One-half teaspoonful of mustard 
One-half to one teaspoonful salt 
A dash of cayenne and paprika 

Put cheese through sieve. Beat eggs lightly 
and combine. Line loaf pan with stars of cooked 
carrots and pack mixture well. Bake in mod¬ 
erate oven until well set. Turn on platter and 
garnish with lettuce dotted with stars of carrots 
and white of hard boiled egg. Serve with tomato 
sauce which may be served in green peppers with 
chopped green pepper sprinkled on top and a 
white star. 

Quantity—Can be used as the main dish for 
a family of six. 


First Prize—Miss L. Whitcomb 

Home Guard Loaf 

One level teaspoonful Curry powder 
One level teaspoonful salt 
One tablespoonful each of minced 
celery and onion 
One tablespoonful of butter 
One well beaten egg 
One heaped cupful of oatmeal 
One cupful of tomato soup 
One cupful of Cottage Cheese 
One can of fresh grated cocoanut 
with the milk 

Mix in order given and bake in well buttered 
tin in slow oven until well browned, about one 
and a quarter hours. 

Second Prize — Mrs. C. S. Beebe 

Luncheon Croquettes 

One carton of Cottage Cheese 
One cupful of chopped carrots 
One onion, chopped fine 
One tablespoonful of flour 
Two eggs 
Salt and pepper 

One cupful of yellow corn meal 
Lard for frying 

Boil the chopped carrot in salt water ten 
minutes; then add the chopped onion and boil 
until tender; then drain. Season the cottage 
cheese with salt and pepper and add one egg, 
well beaten, and lastly, the cooked vegetables. 
Mould into shape of croquettes, dip in the second 




COTTAGE CHEESE RECIPES 


Five 


egg, slightly beaten, roll in the corn meal and 
fry in the hot lard until crisp and brown. 

These croquettes are nice made with French 
peas or spinach in place of the carrots. 

Third Prize — Mrs. A. R. Solenberger 

Cheese Potato Cakes 

One-half cupful of Cottage Cheese 
One tablespoonful of cream in which 
dissolve one-fourth teaspoonful of 
soda 

Two tablespoons of breadcrumbs 
One cupful of mashed potatoes sea¬ 
soned with salt and parsley 
One egg yolk 

Form into cakes, roll in corn-flour, brown in 
lard. 

Cottage Cheese Casserole 

Three eggs 

One pint of milk 

One pound of Cottage Cheese 

Pinch of salt 

One teaspoonful of cinnamon 
One-half cup of brown sugar 
One cup of stoned dates 

Beat eggs thoroughly, add milk, cheese 
(which has been pressed through a ricer) pinch 
of salt, cinnamon, brown sugar, and stoned 
dates. Turn into buttered casserole and hake 
half an hour. Garnish with dates.—Mrs. F. Fox. 

Nut and Cheese Roast 

One cup of Cottage Cheese 
One cup of nut-meats 
One cup of bread crumbs 
Juice of half a lemon 
One teaspoonful of salt 
One-fourth teaspoonful pepper 
Two tablespoonfuls chopped onions 
One tablespoonful of butter 

Mix the cheese, which has been pressed 
through a ricer or sieve, with the nuts, crumbs, 
lemon juice, salt and pepper. Cook onion in 
the butter and a little water, until tender. Add 
the onion and sufiicient water or meat stock to 
moisten. If desired, add chopped parsley and 
one egg. Mix well. Pour into a baking dish 
and brown in the oven.—Mrs. Theo. Koss. 

Cheese Croquettes 

One cup of Cottage Cheese 
One-half cup of boiled rice 
One-half cup of corn flour 
One egg 
Seasoning 

Put cheese through potato ricer, add boiled 
rice, corn flour, seasoning, and a well-beaten 
egg. Mix well. Form into croquettes and dip 
in egg, slightly beaten, and bread crumbs. Fry 
in lard or drippings. Serve hot with cream or 
tomato sauce.—Mrs. G. Riess. 




Six 


GRIDLEY’S PRIZE WINNING 


Fourth Prize — Mrs. G. N. Hubbard 

Company Salad 

One carton of Cottage Cheese 
One teaspoonful of salt 
One tablespoonful of butter 
One-fourtli pint of cream 
Three teaspoonfuls of gelatine 
One-half cupful of chopped peanuts 
Two hard boiled egg yolks 
One-half cupful mayonnaise dressing 
Two tablespoonfuls of beet juice 
Small bottle stuffed olives, chopped 
Mix cheese with first five ingredients and 
mash fine. Line oblong mold with wax paper, 
put in a layer of cheese one-half inch deep, and 
cover with the peanuts. Divide remaining 
cheese—to one part add the mashed yolks and 
dressing, place on top of peanuts. Color re¬ 
mainder with beet juice. Place chopped olives 
on other layer, with the pink one on top. Gar¬ 
nish with green pepper, candied cherries and 
parsley. 

Quantity—Will serve six persons amply. 


Boston Roast 

One can of kidney beans 

One-half pound of Cottage Cheese 

About one cup of bread crumbs 

One chopped onion 

Salt 

Pepper 

Mash beans or put through potato ricer. Add 
the cbccse. which also has been put through 
ricer or colander, then bread crumbs enough to 
make the mixture sufficiently stiff to be formed 
into a roll. Bake in moderate oven, basting 
occasionally with butter and water. Serve with 
tomato sauce.— Mrs. Wm. H. Simons. 


Baked Noodles with Cottage 
Cheese Filling 

One-half pound of egg noodles 

One tub of Cottage Cheese 

Five tablespoonfuls of melted butter 

Three eggs 

One-halt cup of sugar 

One-half cup of raisins 

One level tablespoonful of cornstarch 

One tea spoonful of cinnamon 

Pinch of salt 

Six almonds cut fine (if desired) 

Drop noodles into about three quarts of boil¬ 
ing salted water, and boil for twenty minutes. 
Put them in colander, pour cold water over 
them and allow to drain. Put layer of noodles 
into well-greased pudding dish, then layer of 
well beaten cheese mixture, then noodles, and 
again cheese until all is used. See that top 
layer is noodles, over which pour about three 
tablespoonfuls of melted butter. Bake in hot 
oven until nicely browned—about half an hour. 
—Mrs. G. Matthes. 


























COTTAGE CHEESE RECIPES 


Seven 


Cottage Cheese Souffle 

Two tablespoonfuls of butter 
Three tablespoonfuls of corn flour 
One cup of scalded milk 
One-half teaspoonful of salt 
Few grains cayenne 
One cup of Cottage Cheese 
Three eggs 

Melt butter, add flour, milk, salt, cayenne, and 
cheese, (which has been pressed through a 
ricer) take from fire and add well beaten yolks 
of the eggs. Let cool and add beaten whites. 
Pour into greased baking dish; bake twenty 
minutes. 

Quantity—Will serve from six to eight per¬ 
sons.—Miss Emma Schulze. 

Filled Eggs 

Six eggs 

One-fourth carton of Cottage Cheese 
A little red pepper (chopped fine) 

A few walnuts (chopped) 

A little celery 

Pepper 

Salt 

Boil eggs hard; cut in half lengthwise. Re¬ 
move the yolks and mash them. Add the cot¬ 
tage cheese, red pepper, walnuts, and the celery 
and season to taste. If too thick, thin with 
cream. Refill the whites and serve.—Mrs. G. H. 
Leistikow. 

Fifth Prize — Mrs. G. W. Moore 

Cheese Roll—(Relish with Salad) 

One carton of Cottage Cheese 
One package of Cream Cheese 
Six finely chopped pimentos 
Cayenne 
Cream to mould 
A few nuts 

Roll in ground nuts (peanuts). To be used 
as sandwich filling. 

Cottage Cheese Relish 

One carton of Cottage Cheese 
One small green pepper, shredded 
Two tablespoonfuls chopped nuts 
One-fourth cup of cream 
Salt to taste 
Lettuce leaves 

Line dish with lettuce leaves. Mix ingre¬ 
dients, place in center of lettuce, and serve as 
a side dish.—Mrs. H. B. Knowlton. 

Mock Poached Eggs 

One carton of Cottage Cheese 
One tablespoonful of cream 
Salad dressing 

Put cheese through ricer, add cream and 
form in six or eight round cakes. Make a de¬ 
pression in center of each with end of egg and 
fill with salad dressing, to resemble poached 
egg. Serve on crisp lettuce.—Mrs. G. W. Moore. 






Eight 


GRIDLEY’S PRIZE WINNING 


Sixth Prize — Mrs. Henry Louis 

Cheese Pancakes 

Batter: 

Two eggs 

Three-fourths cup flour 
Three-fourths cup water 

Make a thin batter, fry in a small steel pan 
as thin as possible. 

Filling: 

Fill each one with a beaten egg mixed with 
a teaspoonful of Cottage Cheese which has been 
seasoned to taste, fold over and brown. Serve 
hot. 

Cheese Pancakes 

Filling: 

One carton Cottage Cheese 
One-tliird cup of cream (or rich milk) 

A little lemon (juice and grated rind) 
One-third cup of raisins 
Cinnamon and vanilla to flavor (or 
cinnamon, only) 

Batter: 

Two eggs 

One and a fourth cups of milk 
One cup of flour (three-fourths wheat 
and one-fourth potato) 

Put cheese through ricer or sieve, add 
cream, lemon juice and grated rind, raisins and 
flavoring. Stand cheese where it will be luke¬ 
warm. Beat eggs with a rotary beater, add 
milk and beat until thoroughly mixed. Add 
flour and beat until all lumps disappear. Heat 
an iron spider. When very hot, remove a sec¬ 
ond from flame and add butter or fat. Let it 
run melted over the entire surface of pan; 
empty surplus to be used later. Pour enough 
batter into pan to cover bottom, by tipping pan 
in all directions. Return pan to flame and when 
pancake is partly done, place a heaped table¬ 
spoonful of cheese mixture in center, spreading 
it into a four inch square. Then fold opposite 
sides over the cheese to form a square, closed 
pancake, golden brown on both sides. Remove 
and powder with sugar and a little cinnamon. 
Makes seven pancakes.—Miss Hannah Marks. 


Seventh Prize — Mrs. Wm. Lehmbeck 

% 

Cooked Cheese 

One pound of Cottage Cheese 
One teaspoonful of salt 
One teaspoonful of caraway seed 
One teaspoonful of butter 

Take a pound of Cottage Cheese, add a tea¬ 
spoonful of salt, and a teaspoonful of caraway 
seed; then put in a warm place for ten days to 
ripen—stir once each day. Place a teaspoonful 
of butter in a saucepan, add the cheese and 
cook till smooth, over a slow fire. 






COTTAGE CHEESE RECIPES 


Nine 


Eighth Prize—Miss L. Quinn 

Cottage Cheese Cream Soup 

One pint of milk 

One onion cut fine 

Piece of butter, the size of an egg 

One and a half cups mashed potatoes 

Twelve ounces of Cottage Cheese 

Heat the milk, onion, butter and mashed 
potatoes to the boiling point; then add Cottage 
Cheese, season to taste, and serve at once. 

Quantity—Will serve four persons amply. 


Desserts and Puddings 

Rice Pudding with Cottage Cheese 

One cup of rice 
A little salt 

One cup of Cottage Cheese 
Three tablespoons of sugar 
Butter, the size of a walnut 
One-fourth cup of raisins 

Boil rice in water until soft, adding a little 
salt. Rice cottage cheese, and mix well with 
the sugar, butter and raisins. Put layer of 
boiled rice in pudding dish, cover with layer 
of cheese mixture, and put another layer of rice 
over this. Bake three-fourths of an hour in a 
moderate oven. Cover with whipped cream when 
serving.—Mrs. W. J. Franzen. 

Filled Cottage Cheese Spies 

Six large apples 

One tablespoonful of water 

Three tablespoonfuls Cottage Cheese 

One egg white 

One teaspoonful of sugar 

One teaspoonful of butter (melted) 

One teaspoonful of flour 
Vanilla to taste 

Wash, dry and core the apples. Scoop out 
centers, set in a baking dish with a tablespoon¬ 
ful of water. Mix the cottage cheese (which has 
been pressed through a ricer or sieve), the egg 
white, well beaten, the sugar, butter, flour, and 
flavoring. Use this mixture to fill the hollow 
center of the apples and bake in oven until 
apples are done.—Mrs. Gustave Haack. 

Cottage Cheese Pudding 

One pound of Cottage Cheese 
One-half cup of bread crumbs 
One-half cup of farina 
Two eggs 

Two tablespoonfuls of sugar 
Three tablespoonfuls of butter 
One-half cup of raisins 
One-half lemon rind, grated 

Put Cottage Cheese through ricer or sieve, 
rub with butter until smooth, and add beaten 
yolks, bread crumbs, farina and sugar. Mix 





Ten 


GRIDLEY’S PRIZE WINNING 


thoroughly, and then add raisins, grated lemon 
rind and beaten whites. Steam in buttered pud¬ 
ding dish for one hour, and serve with any 
sweet sauce.—Mrs. L. Kondelib. 

Cottage Cheese Custard 

One carton of Cottage Cheese 

One pint of sweet milk 

Four tablespoonfuls of sugar 

One tablespoonful of corn starch 

Two eggs 

Pinch of salt 

Flavoring, as desired 

Scald the milk, add the sugar and salt, 
thicken with the cornstarch, dissolved in a little 
of the milk, cool slightly, and then add the 
beaten eggs. Press Cottage Cheese through a 
ricer or sieve and add to mixture. Bake in a 
custard pan until set.—Mrs. John G. Peterson. 


Cakes and Tarts 

Cheese Crescents 

One-fourth pound of Cottage Cheese 
One-fourth pound of butter 
One-fourth pound of flour 

Put cheese through ricer or sieve, add flour 
and cut in butter until a smooth dough is 
formed. Let stand over night. Next day, form 
into small balls about the size of a walnut, roll 
each ball into a flat cake, with a rolling pin. 
Fill with either a nut filling or with any jam, 
being careful not to put too much in each, and 
form into crescents. Spread just a little bit of 
egg white on edge of each to paste shut, place 
in a greased and floured pan, and spread a little 
of the egg on top. Bake in a moderate oven. 
Sprinkle with powdered sugar when done. 

Filling: 

Stir some grated nuts, sugar and cream to a 
paste.—Mrs. F. Geilenstein. 

Cheese Torte 

One package Holland Rusk 
One cup of sugar 
One-half teaspoonful of cinnamon 
One-half cup melted butter 

Follow directions given in next recipe. 

Custard Filling: 

Four eggs 

One cup of sugar 

Two pounds of Cottage Cheese 

One-half pint of cream 

Pinch of salt 

One teaspoonful of vanilla 
Two tablespoonfuls of flour 

Rice cheese, and add four eggs beaten with 
one cup sugar, the cream, salt, vanilla and flour. 
Mix well and bake very slowly about one and a 
half hours.—Mrs. Martha Neuenfeldt. 

















COTTAGE CHEESE RECIPES 


Eleven 


Cream Cottage Cheese Rusk 

One package Holland Rusk 
One cup of sugar 
One cup of butter 
One teaspoonful of cinnamon 
Pinch of salt 

Filling: 

Two cartons of Cottage Cheese 
Four eggs 

Two teaspoonfuls of cornstarch 
One cup of sugar 
One cup of milk 
One teaspoonful of vanilla 

Crush rusk with rolling pin, add sugar, 
melted butter, cinnamon and salt. Work all 
well together. Grease baking pan, put a layer 
of this mixture on bottom and build up sides, 
saving some to sprinkle on top. Mix Cottage 
Cheese, eggs and sugar; then cream cornstarch 
with milk. Cream all ingredients together, add 
vanilla, fill in prepared baking dish and sprinkle 
rusk mixture on top. Bake in spring form one 
hour in slow oven.—Mrs. C. Dusold. 

Cheese Camouflage 

One cup of stale breadcrumbs, toasted 
One-third cup of sugar 
One tablespoonful of butter, melted 
One level teaspoonful of cinnamon 

Melt butter, add the crumbs, sugar and cin¬ 
namon, and mix well. Line the bottom and 
sides of a greased cake tin with this, keeping 
enough back to cover the top. 

Filling: 

One carton of Cottage Cheese 
One-haIf cup of sugar 
Two eggs 

Two and a half level tablespoonfuls 
of cornstarch 

One-half cup of cream or rich milk 
Rind of half a lemon (or vanilla) 

Rice the cheese, mix sugar and cornstarch 
well and add. Then egg, not beaten, then cream 
and flavoring. Beat all well, pour into the pre¬ 
pared cake tin, and sprinkle remainder of crumb- 
mixture over top. Bake in moderate oven from 
45 to 60 minutes.— Mrs. Wm. Zwaska. 

Sunshine Pattycakes 

Three eggs 

One-half cup of milk 

One-half cup of fine bread crumbs 

One-fourth cup of sugar 

One-fourth cup of honey 

One cup of Cottage Cheese 

One-half cup raisins 

One-half teaspoonful of cinnamon 

Grated rind and juice of half a lemon 

Line pattypans with plain pie crust, and fill 
with the following: Beat the three eggs, add 
milk, fine bread crumbs, sugar, honey, Cottage 
Cheese, raisins, cinnamon and lemon juice and 
grated rind. Bake in a quick oven to a delicate 
brown.— Mrs. F. Fox. 




Twelve 


GRIDLEY’S PRIZE WINNING 




Cottage Cheese Coffee Cake 

Four cups of potato flour 
One-half cup of barley flour 
One-half cup of wheat flour 
Three-fourths teaspoonful of salt 
One egg 

Two tablespoonfuls of butter 
One-fourth of a yeast cake, dissolved 
in lukewarm water 
Two and a half cups milk 
One-half cup cornstarch 

Scald milk, add the butter and cool till luke¬ 
warm. Add the yeast and egg well beaten. Sift 
the dry ingredients and add to the liquid. Beat 
w r ell, but do not knead. When risen, form in 
tins and fill with following: 

Filling: 

Twelve ounces of Cottage Cheese 
One egg 

Two tablespoonfuls of sugar 
One-half teaspoonful of cinnamon 

Put cheese through ricer, add egg, well 
beaten, sugar and cinnamon. Stir well. Bake 
in a moderate oven.—Mrs. Jos. A. Bell. 


Cottage Cheese Liberty Loaf 

Two cups of boiled rice 
Twelve ounces of Cottage Cheese 
Three eggs, well beaten 
One-half cup of milk 
One rounded tablespoon of flour 
Four tablespoonfuls melted butter 
Salt and pepper to taste 
Pastry dough 

Mix thoroughly. Bake in pie tin lined with 
pastry dough, about one hour in a moderate 
oven.—Mrs. H. P. Weissenborn. 

Cottage Cheese Fritters 

One tub of Cottage Cheese 
Two eggs 

One cup of flour (2/3 wheat and 1/3 
barley) 

One teaspoonful of baking powder 
One-fourth cup of raisins 
One level tablespoonful farina 
Two level tablespoonfuls of fine bread 
crumbs 

Shape into cakes the size of an egg; flatten 
and fry in lard until a golden brown. Dust with 
sugar and cinnamon to taste.—Mrs. G. Matthes. 



One-half cup of lima beans 
One-half cup of bread crumbs 
Four tablespoonfuls chopped olives . 
Two ounces Cottage Cheese 
Two tablespoonfuls of butter 
One-half teaspoonful of salt 
One tablespoonful of parsley 
One-half teaspoonful celery salt 
One-half teaspoonful of paprika 
One tablespoonful chopped onion 



















































COTTAGE CHEESE RECIPES 


Thirteen 


Cook lima beans until soft; then put them 
through a meat grinder. Add all other ingre¬ 
dients and mix well. Pack in a well buttered 
baking dish and bake until browned. Serve with 
tomato sauce.—Miss Loreta Jaeschke. 


Cottage Cheese Pies 

Plain Pie Crust 

One and one-quarter cups of flour 
One level teaspoonful of salt 
One level teaspoonful baking powder 
Two heaping tablespoonfuls of lard 
Two tablespoonfuls of ice water 

Have all the materials as cold as possible. 
Cream the lard and add the salt; sift the flour 
and baking powder together, and work into 
them thoroughly the creamed lard. Take the 
two tablespoonfuls of ice water, and add a little 
at a time, making a dough. If this is not 
enough wetting, add a little more ice water, so 
that you can handle. Roll this dough out thin. 
It is now ready to use. 

Quantity—Enough for one large covered pie, 
or for two shells. 

Rich Pastry Dough 

Use same ingredients as for plain pie crust, 
adding a tablespoonful of shortening, and pre¬ 
paring according to directions given for plain 
crust. 

First Prize — Mrs. A. Mahler 

Cottage Cheese Pie 

One carton Cottage Cheese 
One cupful of sugar 
One rind of lemon 
Three eggs 

One tablespoonful of corn starch 
One-half pint of cream 

Put the Cottage Cheese through ricer, then 
add the sugar, grated rind of lemon, the yolks 
and whites of the eggs, which have been beaten 
separately, the cornstarch and the cream. Put 
in tin lined with plain pie crust and bake in a 
moderate oven. 

Quantity—This will fill three small pies. 

Second Prize — Mrs. Mina Engel 

Cottage Cheese Pie 

Nine ounces of Cottage Cheese 
One-half cupful of granulated sugar 
One tablespoonful of cornstarch 
Three tablespoonfuls whipped cream 
One and a half eggs 
One teaspoonful of vanilla 

Put cheese through ricer, add sugar, corn¬ 
starch and vanilla; then add the beaten yolk of 
egg, the whipped cream, and lastly, the beaten 
whites of the eggs. Line a pie tin with pie 
crust and bake in a moderate oven. 







Fourteen 


GRIDLEY’S PRIZE WINNING 


Crust for Cottage Cheese Pie 

One teaspoonful of lard 
One teaspoonful of butter 
One tablespoonful of sugar 
One egg yolk 

One-half cupful of barley flour 
One-half cupful of wheat flour 
One-half teaspoonful baking powder 
Two tablespoonfuls of cold water 

Cream shortening with sugar, add the yolk 
of an egg, then the two tablespoonfuls of cold 
water. Mix the baking powder and flour, make 
a stiff dough and roll out to make one pie crust. 


Third Prize — Mrs. C. J. Kasten 

Cottage Cheese Pie 

One-half pound of Cottage Cheese 
One-half cupful of sugar 
One teaspoonful of butter 
One-fourth cup cream, beaten stiff 
Two eggs, yolks and whites beaten 
separately 

One heaping teaspoonful cornstarch 
One tablespoonful of lemon juice 
One teaspoonful of vanilla 

Put Cottage Cheese through colander, add 
the other ingredients, mix well and pour into 
tins lined with pie crust. Bake in a moderate 
oven. 


Crust for Cottage Cheese Pie 

One-tliird cupful of corn flour 
Tw r o-thirds cupful of wheat flour 
Two tablespoonfuls of butter 
One-fourth cupful of cold water 

Prepare according to directions given for 
plain pie crust. 

Quantity—Enough for two small pies. 


Fourth Prize — Mrs. Dorothy Nothohm 

Cottage Cheese Pie 

One and a half cups Cottage Cheese 

One tablespoonful of flour 

One tablespoonful of butter (melted) 

Pinch of salt 

Three-fourths cup of sugar 
Two eggs 
One cup of milk 
Cinnamon 

Put cheese through colander, add the flour, 
melted butter, salt and sugar. Then beat the 
eggs well with the milk, add to the other ingre¬ 
dients, and mix thoroughly. Pour into a pie 
tin lined with plain pie crust, sprinkle top with 
cinnamon, and bake in a moderate oven about 
one-half hour. 








































COTTAGE CHEESE RECIPES 


Fifteen 


Fifth Prize — Mrs. H. P. Weisscnborn 

Cottage Cheese Pie 

One and a half cups Cottage Cheese 
Three-fourths cup of sugar 
Three eggs 

One-half cup of cream 
Pinch of salt 

One rounding tablespoonful of flour 
Juice and grated rind of one lemon 

Put cottage cheese through ricer, then add 
the sugar, cream, salt, flour, the beaten egg 
yolks, the juice and grated rind of lemon, and 
lastly, stir in the whites of the eggs, well beaten. 
Pour in tin lined with rich pastry dough, and 
bake in a moderate oven. 

N. B.—Directions for preparation of rich 
pastry dough given above. 

Sixth Prize — Mrs. Jos. A. Bell 

Cottage Cheese Pie 

Crust: 

Three-quarters cupful substitute flour 
One tablespoonful lard 
One pinch of salt 

One-half teaspoonful baking powder 
One-fourth cupful of ice water 

Mix first four ingredients with finger tips. 
Cut in one-fouri;h cupful of ice water, roll out, 
handling as little as possible. Line pie plate 
with this rich crust and fill with following: 

Filling: 

Twelve ounces of Cottage Cheese 
Two eggs 

Three tablespoonfuls of sugar 
Rind and juice of one lemon 
Two tablespoonfuls of cream 

Put Cottage Cheese through colander, then 
add the egg yolks which have been well beaten, 
then the sugar, lemon juice and grated rind, 
and the cream. Mix well and spread on crust, 
and bake in a moderate oven. Beat the whites 
of the eggs, spread on top, and brown in the 
oven. 

Seventh Prize — Mrs. Alice Keller 

Cottage Cheese Pie 

Crust: 

Two-thirds cupful of wheat flour 
One-third cupful of cornstarch 
One-third cupful of lard 
One and a half tablespoonfuls of cold 
water 

Pinch of salt 

Mix according to directions given for plain 
pie crust. 

Filling: 

One and three-fourths cupfuls of Cot¬ 
tage Cheese 

One teaspoonful of butter 
Pinch of salt 

Three-fourths cupful of milk 
One-half cupful of brown sugar 
Two pinches of nutmeg 
Three eggs 




Sixteen 


GRIDLEY’S PRIZE WINNING 


Put Cottage Cheese through ricer, then 
cream with the butter. Add the salt, milk, 
sugar, nutmeg, and the yolks of the eggs, 
slightly beaten. Lastly, stir in the well beaten 
whites of the eggs. 

Quantity—This makes a pie that will serve 
six persons generously. 

Eighth Prize — Mrs. A. Mahler 

Cheese Tart 

Filling: 

One carton of Cottage Cheese 

One and one-fourth cupfuls of sugar 

Four eggs 

Grated rind of a lemon 
A little vanilla 
One pint of cream 

One large tablespoonful of cornstarch 

Press Cottage Cheese through ricer, then 
add the sugar, the beaten egg yolks, the grated 
lemon rind, vanilla, cream and cornstarch. Mix 
thoroughly, and then fold in the well beaten 
whites of the eggs. Fill large spring form, 
which has been lined with zwieback mixture, 
sprinkle a cupful of the mixture over the top, 
and bake slowly for about an hour. 

Zwieback Mixture for Tart: 

One box of zwieback (grated) 

One cup of sugar 
One teaspoonful of cinnamon 
One ounce of melted butter 
One ounce of lard (melted) 

Cottage Cheese Pie 

Plain Pie Crust— 

Filling: 

Two eggs 

Two tablespoonfuls of cornstarch 
One cup of corn syrup 
One lemon 

Three-fourths pound Cottage Cheese 

Beat the eggs separately. Add cornstarch 
and corn syrup to yolks and cook on stove until 
thick. Add lemon juice and grated rind, then 
cheese, and lastly, beaten whites. Line a pie tin 
with plain pie crust, pour in mixture and bake 
in moderate oven.—Miss Ruby G. Pray. 

Auntie’s Cheese Pie 

Plain Pie Crust— 

Filling: 

Two cups of Cottage Cheese 
One-half cup of sugar 
One-half cup of cream 
One cup of grated cocoanut 
One teaspoonful vanilla 
One-fourth teaspoonful of lemon ex¬ 
tract 

Mix in order given. Pour mixture in tin 
lined with plain pie crust and bake very slowly, 
until brown. 

Quantity—Enough for two large pies.—Miss 
L. Whitcomb. 










































COTTAGE CHEESE RECIPES 


Seventeen 


Cottage Cheese Pie 

Plain Pie Crust— 

Filling: 

Two eggs 

One-half cup of raisins 
One-fourth cup of currants 
One-half cup of sugar 
One-half teaspoonful of cinnamon 
One-fourth teaspoonful of cloves 
One and a half cups of Cottage Cheese 
A little milk 

I To beaten egg yolks add raisins, currants, 

sugar, spices and the Cottage Cheese, which has 
been pressed through a colander and mixed with 
a little milk. Line a pie plate with plain crust, 
pour in the mixture, and bake in a moderate 
oven. Beat the whites of the eggs, spread over 
top of pie and brown in oven.—Miss Emma 
Schulze. 

Cottage Cheese Pie 

Plain Pie Crust— 

Filling: 

Three-lourths pound Cottage Cheese 
Two tablespoonfuls of melted butter 
One tablespoonful of cornstarch or 
corn flour 

Juice of half a lemon 
Three-fourths cup of corn syrup 
Three-fourths cup of rich milk or 
cream 
Two eggs 

One-fourth cup of raisins 

Press cheese through ricer, add melted but¬ 
ter, cornstarch or corn flour, lemon juice, syrup, 
milk, raisins, and the well-beaten yolks of the 
eggs. Mix well and then stir in lightly one 
beaten egg white. Pour mixture in pie tin lined 
with plain pie crust and bake in a moderate 
oven about three-quarters of an hour. Beat the 
remaining egg white, spread over top of pie and 
brown in oven. 

I Quantity—Makes one large pie.—Mrs. B. C. 

Eickelberg. 

Cottage Cheese Pie 

Plain Pie Crust— 

Filling: 

Three-fourths pound Cottage Cheese 
One cup of milk 

One-half to three-fourths cup sugar 
One-lialf teaspoonful of salt 
Two eggs 

One-fourth teaspoonful of nutmeg 
One-third cup of raisins (or dates, 
cut up fine) 

Two tablespoonfuls of cooked rice (if 
desired) 

Cream Cottage Cheese until soft and smooth. 
Add milk gradually, and then the sugar, salt, 
beaten egg yolks, nutmeg, raisins or dates, and 
the boiled rice, if desired. Mix thoroughly and 
then fold in lightly the well-beaten whites of the 
eggs. Bake in tin lined with plain pie crust, in 
moderate oven.—Miss Cleta Irvin. 


















































Eighteen 


GRIDLEY’S PRIZE WINNING 


Cottage Cheese Pie 

Plain Pi© Crust— 

Filling: 

One cup of Cottage Cheese 
Four tablespoonfuls of sugar 
One teaspoonful of salt 
Three eggs 

One lemon (juice and grated rind) 

One cup raisins 

One tablespoonful confectionery sugar 
Chopped nuts 

Put cheese through ricer, add sugar, salt, egg 
yolks, rind and juice of lemon, and raisins. Mix 
well and then add two beaten egg whites. Beat, 
the remaining egg white with the sugar and 
spread over top of filling which has been poured 
in tin lined with plain pie crust. Sprinkle a few 
chopped nuts over top. Bake in moderate oven. 
—Mrs. Paul Milbrath. 


Cheese Cakes 

First Prize — Mrs. L. F. Krueger 

Cottage Cheese Cake 

Crust:— 

One egg 

One tablespoonful of butter 
One tablespoonful of sugar 
Two tablespoonfuls of milk 
One teaspoonful of baking powder 
Enough flour (2/3 wheat flour and 
1/3 oatmeal) to roll out 

Sift the dry ingredients, cut in the butter, 
add the egg, well beaten, and the milk gradu¬ 
ally. Roll out on floured board, being careful 
to handle the dough as little as possible. 

Filling: 

Two eggs 

Four tablespoonfuls of sugar 

One pound of Cottage Cheese 

Pinch of salt 

One cup of rich milk 

Vanilla to flavor 

One-fourth cup of cherries 

Put Cottage Cheese through ricer, add the 
yolks of the eggs, well beaten, milk, salt, sugar, 
vanilla, and chopped cherries, and beat thor¬ 
oughly. Add the beaten whites of the eggs, mix 
lightly, and pour into pan lined with crust. Bake 
in a moderate oven. 

Second Prize—Miss Marie Wilhelm 

Cottage Cheese Cake 

Dough: 

One tablespoonful of butter 
One-half tablespoonful of lard 
One-third cup sugar 

One egg 

One-third cup milk 
One-half cup wheat flour 
One-half cup corn flour 





COTTAGE CHEESE RECIPES 


Nineteen 


Sift the dry ingredients, cut in the shorten¬ 
ing, add the egg, well beaten, and the milk 
gradually. Add more flour, if necessary, to make 
a stiff dough. Roll out on floured board, hand¬ 
ling the dough as lightly as possible. 

Filling: 

One carton of Cottage Cheese 
One-half teaspoonful of salt 
One-half cupful of sugar 
One egg 

One tablespoonful of corn starch 
One-third cup of milk 
Juice and grated rind of one-half a 
lemon 

Put the Cottage Cheese through a colander, 
add the salt, sugar, the yolk of the egg, well 
beaten, the cornstarch which has been dissolved 
in the milk, and then the lemon juice and grated 
rind. Lastly add the beaten white of egg. Mix 
thoroughly to make a smooth paste and spread 
it over the dough. Bake in a moderate oven 
until well browned. 


Third Prize — Mrs. Edward Pleyte 

Cheese Torte 

One box of zwieback (grated) 

One cup of sugar 
One teaspoonful cinnamon 
One ounce of melted butter 
One ounce of lard (melted) 

Mix well. Line a spring form with this mix¬ 
ture, leaving one cupful of it for the top of the 
filled torte. 

Filling: 

Two pounds of Cottage Cheese 
One cup of sugar 
Four eggs 

One tablespoonful of flour 
One-half tablespoonful of corn starch 
One-half pint of cream 
Flavoring 

Spread over zwieback mixture in spring 
form, sprinkle the remaining cupful of mixture 
on top, and bake slowly for one hour. 


Fourth Prize — Mrs. Geo. M. Clark 

Cheese Cake 

Dough: 

Two tablespoonfuls of sugar 
One teaspoonful of butter or lard 
One egg 

Two tablespoonfuls of milk 
One cup of flour, mixed according to 
government requirements 
One tablespoonful of corn flour 
One-half teaspoonful baking powder 

Cream sugar and shortening thoroughly; add 
the egg, well beaten and the milk. Add the 
flour, which has been sifted with the baking 
powder, gradually. 








































Twenty 


GRIDLEY’S PRIZE WINNING 


Filling: 

One carton of Cottage Cheese 
Three-fourths cup of sugar 
Two eggs 

One tablespoonful of flour 
One-half teaspoonful of vanilla 
Pinch of salt 

Three-fourths cup of milk 

Mix sugar with the cheese thoroughly. Then 
add the egg yolks, well beaten, flour, vanilla, 
salt, milk, and lastly, the beaten whites of the 
eggs. Spread over the dough and bake in a 
moderate oven, about half an hour. 


Fifth Prize — Mrs. F. A. Zimmermann 

Cream Cheese Cake 

Dough: 

One cup of wheat flour 
One cup of corn flour 
One cup of milk and water 
One-half cake of yeast 
One egg 

Two tablespoonfuls of sugar 
One tablespoonful of lard 
One tablespoonful of butter 
Pinch of salt 

Mix and sift the flour. Dissolve the yeast in 
the lukewarm milk and water, add the flour and 
beat until smooth. Cover and set to rise in a 
warm place, free from draft, until light. Then 
add the eggs, shortening and the salt. Knead 
slightly, and let rise again. Then press very 
thin into buttered cake tin and let stand while 
preparing the filling. 

Filling: 

One and a half cup of Cottage Cheese 

One-half cup of butter 

Two eggs 

One cup of cream 

A little vanilla 

One-half cup of sugar 

One and a half tablespoonfuls of flour 

Press the Cottage Cheese through a potato 
ricer. Add the egg yolks, well beaten, the but¬ 
ter, cream vanilla, sugar and the flour. Beat 
thoroughly. Then add the beaten whites of the 
eggs, mix lightly, pour into the prepared pan 
and bake in a moderate oven, until set. 


Sixth Prize — Mrs. John Gerling 

Cottage Cheese Cake 

Filling: 

One carton of Cottage Cheese 
One cup of sugar 

One rounded tablespoonful of flour 
Pinch of salt 

Small piece of butter (melted) 

One egg yolk 
Two egg whites 






COTTAGE CHEESE RECIPES 


Twenty-one 


Crust: 

One cup of flour mixed (four ounces 
of wheat, one ounce of corn, one 
ounce of rice, and one ounce of 
corn starch) 

One-eighth cup of sugar 

One small rounded teaspoonful of 
baking powder 

One rounded tablespoonful of butter 

Pinch of salt 

One-eighth cup of milk (a little more, 
if necessary) 

One egg yolk 


Seventh Prize — Mrs. C. L. Jones 

Cottage Cheese Torte 

Dough: 

One package zwieback (grated) 

One cup of sugar 

One teaspoonful of cinnamon 

One-fourth cup butter (melted) 

Grate the zwieback, mix with the sugar, cin¬ 
namon, and melted butter, and line a buttered 
spring form with this mixture, leaving one cup¬ 
ful for the top. 

Filling: 

Four eggs 

One cup of sugar 

Two pounds of Cottage Cheese 

Two tablespoonfuls of flour 

One-half pint of cream 

Vanilla to flavor 


Eighth Prize — Mrs. E. J. Bock 

Oatmeal Gems 

One cup of cooked oatmeal 
One cup of cottage cheese 
One egg 

Three-fourths cup of milk 
Two and a half cups of flour (one cup 
wheat and one and a half cups bar¬ 
ley flour) 

One-half cup of raisins 
One-half teaspoonful of salt 
One teaspoonful of cinnamon 
One-half teaspoonful of soda 
Three teaspoonfuls baking powder 

Cheese Cake 

Crust: 

Three-fourths cup of wheat flour 
One-fourth cup of barley flour 
One teaspoonful of baking powder 
One teaspoonful of sugar 
Two tablespoonfuls of butter 
A little salt 

Milk enough to moisten 

Mix same as plain pie crust, roll out very 
thin and line cake tin. 




Twenty-two 


GRIDLEY’S PRIZE WINNING 


I ! 

Filling: 

Three-fourtlis pound Cottage Cheese 
A little salt 
Two eggs 

Juice and grated rind of one lemon 
Two tablespoonfuls of wheat flour 
One tablespoonful of barley flour 
Three-fourths cup of sugar 
One and a fourth cups of milk 
A few raisins and a few almonds 
Small piece of butter 

Beat cheese to a cream, add salt, sugar, 
flour, juice and grated lemon rind, raisins and 
nuts cut in small pieces, the egg yolks and the 
milk. Mix well, and then add the egg whites, 
well beaten. Put into prepared cake tin and 
dot with a few pieces of butter. Bake about 
three-quarters of an hour in moderate oven.— 
Mrs. G. H. Leistikow. 

English Cheese Cakes 

Three-fourths pound Cottage Cheese 
Two eggs 

One cup of sour cream 
One-half cup of sugar 
One large boiled potato mashed 
One lemon rind and juice 
Two ounces of sweet almonds 
One-half tablespoonful of butter 
One tablespoonful of rum 

Line small pans with plain pie crust, fill 
with cheese mixture. Will make six small 
cakes.—Mrs. R. Flocke. 

Cottage Cheese Cake 

Three-fourths pound Cottage Cheese 
Four eggs 

One teaspoonful of vanilla 
One-half cup of sugar 
One cup of cracker crumbs 
One-half cup of raisins 
One tablespoonful of butter 

Mix cheese until creamy, blend sugar, but¬ 
ter and beaten egg yolks well together, add 
raisins and cracker crumbs. Mix w r ell. Add 
vanilla to whites of eggs beaten stiff and beat all 
together. Bake slowly in pie tin until brown. 

Quantity—Will serve six persons.—Mrs. 
Honorine Semaschko. 

Cheese Cake Like Mother 
Used to Make 

Sponge: 

Two cups wheat flour 
One-half cup of boiled oatmeal 
One-fourth cup of mashed potatoes 
One and a half tablespoonfuls of but¬ 
ter and lard mixed 
Two tablespoonfuls of sugar 
One square of yeast 
One-half teaspoonful of salt 
One-half cup of milk 


t 


i < 





COTTAGE CHEESE RECIPES 


Twenty-three 


Let rise to double amount, then put in tins 
and let rise again. Then fill with following mix¬ 
ture and bake in a moderate oven. 

Filling: 

Three-fourths pound Cottage Cheese 
One cup of cream 
Two eggs 

One-balf cup of sugar 
Cinnamon 

Beat cheese until smooth, add cream, beaten 
egg yolks, and sugar. Mix well and then add 
whites of eggs beaten stiff. Sprinkle top of 
cake with cinnamon. 

Quantity—This makes two small cheese 
cakes.—Mrs. Jac. Rochlus. 


Cottage Cheese Salads 

First Prize—Miss Myrtle Eickelberg 

Cottage Cheese in Tomato Aspice 

One can of tomatoes 
One veal bone 
Few spices 
Paprika 

One teaspoonful of salt 
Two eggs 

One and a half pint of Cottage Cheese 

Boil the tomatoes with the veal bone about 
one-half hour. Add a few spices, a little pap¬ 
rika and the salt. Strain this and allow it to 
cool slightly. Hard boil the eggs, and slice 
them. Rub the Cottage Cheese through a coarse 
sieve. Place the sliced hard boiled eggs nicely 
in the bottom of a ring mold. Over this spread 
the strained Cottage Cheese. Pour over this the 
tomato mixture. Allow this to set in the mold. 
When ready to serve, turn out of the mold and 
place on crisp, fresh lettuce leaf, so that the 
hard boiled eggs are on top. Pour mayonnaise 
dressing over same. 

May be served as substitute for meat, or as 
a salad course. 


Second Prize — Mrs . Arthur Wenz 

Cottage Cheese Salad 

One carton of Cottage Cheese 
One cup of rich milk 
Salt, to taste 
One grapefruit 
Two oranges 

One-half can of sliced pineapple 
One lemon 

One-half package of gelatine 
Lettuce 

A few Maraschino cherries if desired 

Mix cheese with milk and salt, to taste. 
Press through a sieve and line bottom of a ring 
mold with same. Peel and remove all skin from 
grapefruit and cut in slices. Cut pineapple in 


















Twenty-four 


GRIDLEY’S PRIZE WINNING 


small pieces. Take juice of pineapple, oranges, 
lemon (the juice of any other fruits may be 
substituted) to make one pint. Heat same and 
pour over gelatine until thoroughly dissolved. 
Lay sliced fruit on top of cheese and pour the 
cooled juice over it all. Set in the ice box to 
harden. Turn out on a platter garnished with 
lettuce leaves. Serve with a dish of mayonnaise 
in center of the ring. 

Quantity—Will serve from eight to ten per¬ 
sons. 

Mayonnaise Dressing 

One cup of vinegar and water 
Butter, the size of an egg 
Two eggs 
One cup of milk 
Two tablespoonfuls of sugar 
One tablespoonful of flour 
One tablespoonful of corn flour 
One teaspoonful of mustard 
One teaspoonful of salt 
Paprika 

Put vinegar and water, and the butter on to 
boil. Beat the eggs, add the milk, sugar, flour, 
the mustard, which has been dissolved in boil¬ 
ing water, the salt, and the paprika. Add this 
to the boiling vinegar and stir until smooth. Be¬ 
fore serving, thin with a little cream. 

Third Prize — Mrs. G. W. Moore 

Mushroom Salad a la Gridley 

One carton of Cottage Cheese 
Two teaspoonfuls of gelatine 
Two teaspoonfuls of cold water 
Two teaspoonfuls of boiling water 
One tablespoonful of heavy cream 
One-half teaspoonful of salt 
One-third teaspoonful of Worcester¬ 
shire Sauce 
Few grains cayenne 
Few T grains paprika 
Ground peanuts 

Put cheese through puree sieve. Add ingre¬ 
dients and gelatine which has been soaked in 
cold water and dissolved in boiling water. Mould 
into shape of mushrooms, putting half of a 
toothpick in stem, and rolling each in one table¬ 
spoonful of ground peanuts. Serve on lettuce 
or cress. Put spoonful of dressing on lettuce 
leaf for each two, garnishing with chopped red 
and green peppers. 

Dressing: 

Two egg yolks 

One-half cup of vinegar (one table- 
spoonful of Tarragon) 

One-half cup of water 
One tablespoonful of sugar 
One teaspoonful of mustard 
One tablespoonful of corn flour 
One tablespoonful of butter 
One teaspoonful of salt 
Cayenne 
Paprika 




COTTAGE CHEESE RECIPES 


Twenty-five 


Mix dry ingredients, add butter, vinegar and 
water, and cook over hot water. Pour gradually 
on beaten yolks and cook until it thickens. 
When ready to serve, thin with a little whipped 
cream. 

Fourth Prize — Mrs. G. 0. Stearns 

Cottage Cheese Salad 

One cup of Cottage Cheese 
One cup of whipped cream 
One tablespoonful of gelatine 
One teaspoonful of salt 
One cupful of cold water 

Mix cheese with whipped cream, and add 
salt. Dissolve gelatine in the water, and stir 
together with cheese and cream. Mold in large 
or small molds. Serve on lettuce leaf, with a 
cream dressing. 

Cream Dressing: 

One egg, well beaten 
Eight tablespoonfuls of vinegar 
One small teaspoonful of salt 
One teaspoonful of mustard 

Cook in double boiler until thick. Add one 
small cupful of cream. 

Fifth Prize—Miss IdaLaudon 

Cottage Cheese Salad 

One carton of Cottage Cheese 
One-half xiint of cream 
One tablespoonful of gelatine 
Two tablespoonfuls of milk 
Small head of lettuce 
One orange 

One-half of a large grapefruit 
One-fourth of a pineapple 
Celery 

Boiled salad dressing 

Soak gelatine in the milk for half an hour. 
Whip cream very stiff, set one-third of it aside 
for the dressing. To remainder add gradually 
the cheese, dissolved gelatine, and salt to taste. 
Whip very light and turn into a ring mold and 
set on ice. When firm, turn out on plate, fill 
center with three-fourths cup celery and three- 
fourths cup pineapple cut in cubes, mixed with 
the remaining whipped cream and four table¬ 
spoonfuls of boiled dressing. Salt to taste. Gar¬ 
nish with head lettuce and alternate sections of 
grapefruit and orange. Olives or cucumber rings 
may be added, if desired. 

Sixth Prize — Mrs. Gustave Haack 

Cottage Cheese Cherry Salad 

Twelve ounces of Cottage Cheese 
One-fourth cup chopped walnuts 
One-half cup preserved cherries 
Lettuce leaves 

To the Cottage Cheese add the chopped wal¬ 
nut meats, the half cup of strained preserved 
cherries, chopped, or currants. Mix well. Place 





Twenty-six 


GRIDLEY’S PRIZE WINNING 


nicely rounded tablespoonfuls of the mixture on 
crisp lettuce leaves, and garnish dish with whole 
cherries. 

Quantity—Will serve from six to eight per¬ 
sons. 

Seventh Prize — Mrs. Geo. W. Posey 

Prune Cheese Salad 

One-half pound of prunes 
One-half cup of corn syrup 
One-half cup of Cottage Cheese 
Two tablespoonfuls peanut butter 
Pinch of salt 
Mayonnaise dressing 
Stuffed olives 
Lettuce leaves 

Wash prunes well and let stand in cold water 
over night. Cook in half a cup of corn syrup. 
When cool, dry and remove the stones. Fill 
with mixture of half a cup or more of Cottage 
Cheese, peanut butter, salt and enough dressing 
to make a soft paste. Press together or leave 
open to show filling. Serve on shredded lettuce 
leaves and garnish with rings of stuffed olives. 

Eighth Prize—Emma Schulze 

Cottage Cheese Balls 

One cup of Cottage Cheese 
One pimento, chopped fine 
One-half cup hickory nuts 

Mix, and serve on lettuce with mayonnaise 
dressing. 

Cheese Salad 

One pound of Cottage Cheese 
Four tablespoonfuls of milk 
One-half teaspoonful of salt 
One-half teaspoonful of paprika 
Five drops of onion juice 
Pimento 

Mix well, form into a roll and place on ice 
to harden. Cut in slices and garnish with strips 
of pimento. Serve with French dressing.— Mrs. 
John Dvorak. 


Cottage Cheese Salad 

Three-fourths pound Cottage Cheese 
One-half cup of cream (sweet or 
sour) 

One small bottle olives 
One-fourth pound of walnuts 
Three-fourths tablespoonful gelatine 
Three eggs 

One-half cup of salad oil 
One head lettuce 

Moisten Cottage Cheese with cream (whipped) 
and work until smooth. Add gelatine, moist¬ 
ened in one-fourth cup of cold water, dissolved 
over hot water, in double boiler. Then add wal¬ 
nuts, chopped, olives, cut fine, and salt and pep¬ 
per to taste. Turn into moulds or custard cups, 




COTTAGE CHEESE RECIPES 


Twenty-seven 


first dipped into cold water. When set, turn 
out of molds onto a dish, garnished with lettuce 
and a few olives, and a slice or two of tomato. 
Rub the yolks of three hard boiled eggs through 
a fine sieve and sprinkle over cheese mound, 
put a teaspoonful of mayonnaise dressing over 
this and top off with an olive. Cut whites of 
eggs into halves and fill with mayonnaise. Add 
dash of paprika. Will serve six persons.—Miss 
Clara Teweles. 

Cottage Cheese Salad 

One package of Cottage Cheese 
One large green pepper, diced (all 
seed and white removed) 

One-half teaspoonful of salt 
About one gill of cream (if milk is 
used, add a little butter) 

Mix together and serve on lettuce leaf or 
water cress. Serves six as main dish for lunch¬ 
eon.—Mrs. Raymond E. Ackley. 

Bonboniere Salade 

Six ounces of Cottage Cheese 
Two tablespoonfuls of cream 
One teaspoonful of salt 

Mix well and form in bon bon shapes, plac¬ 
ing nut meats, cherries, fig strips, and dots of 
jam on some. Tint others slightly with cherry 
juice and cocoa. Also stuff dates. Arrange for 
individual service on head lettuce cup or the 
whole assortment on garnished platter. Serve 
at end of dinner, if desired, with wafers. Make 
a very attractive dish.—Nelle Hubbard Ermat- 
inger. 

Cottage Cheese Salad 

Three-fourths pound Cottage Cheese 
One-half cup of chopped walnuts 
(not too fine) 

One small bottle olives (chopped) 

One-half can of peas 
Four tablespoonfuls chopped celery 
One-half cup of salad dressing 
Salt and pepper to taste 
Lettuce for garnishing 

Mix Cottage Cheese and dressing, add other 
ingredients and mix well. Serve on lettuce 
leaves. This will serve twelve people—Mrs. 
John J. Coakley. 


Cottage Cheese Salad 

Three-fourths pound Cottage Cheese 
Six olives 

One stock of celery 

Two ounces of shelled walnuts 

Chop olives, nuts and celery (not too fine), 
add to cheese, and then mix with half a cup of 
mayonnaise dressing. Serve on lettuce.—Mrs. 
H. W. Tinker. 




Twenty-eight 


GRIDLEY’S PRIZE WINNING 


Mock Crabapple Salad 

Three-fourths pound Cottage Cheese 
Salt, pepper, paprika 
Beet juice 
Apple stems 
. Whole cloves 
Lettuce 

Press Cottage Cheese dry, season with salt, 
pepper and paprika; shape in form of apples; 
roll in beet juice. Put apple stem on top and 
clove in blossom end. Serve with salad dressing 
on lettuce leaf. 

Oil Dressing With Cheese: 

One egg yolk 
One cup of oil 

Three teaspoonfuls of Cottage Cheese 
Salt, sugar and paprika to taste 

—Miss Myrtle Ickleberg. 

Cottage Cheese Salad 

One cup of Cottage Cheese 
One teaspoonful of sugar 
One-fourth teaspoonful of salt 
Two hard boiled eggs 
One head lettuce 

Slice eggs in rings. Take out yolks and 
mash to paste. Add to other ingredients and 
work until smooth and soft. Make small balls, 
roll in prepared bread crumbs, and place each 
ball in egg ring on leaf of lettuce. Make dent 
on top and fill .with drop of jelly. Drop a little 
salad dressing on lettuce. 

Prepared Crumbs: 

One-half cup of toast crumbs 
One teaspoonful of sugar 
One-half teaspoonful of cinnamon 
Moisten with few drops melted butter 

Will serve five people.—Mrs. J. Lloyd Rohr. 

Cottage Cheese Salad 

Six hard boiled eggs 
Three-fourths pound Cottage Cheese 
One-half pint whipped cream 
One envelope gelatine 
One-half cup of hot milk 
One-half cup of cold water 
One green pepper, chopped 
Salt to taste 

Soak gelatine in one-half cup of cold water 
for ten minutes; add hot milk, and stir until 
dissolved. Let cool. Then add salt, cheese 
riced, and the chopped green pepper. Fold in 
the whipped cream and set in a cool place to get 
firm. Serve on lettuce. Garnish with hard 
boiled eggs cut in halves.—Mrs. E. W. Meyer. 



- tost 


Cheese Salad 

Three-fourths pound Cottage Cheese 
One onion, chopped fine 
One-fourth cup of cream 
Salt and pepper to taste 
Mix ingredients, serve on lettuce leaves, and 
place a tablespoonful of mayonnaise dressing on 
top. Garnish with capers. This will be enough 
to serve six persons.—Mrs. E. P. Jordan. 










































Twenty-nine 


COTTAGE CHEESE RECIPES 


Cottage Cheese Salad 

One-half of a banana 
Six leaves of head lettuce 
Four tablespoonfuls of dressing 
Six heaping tablespoonfuls of Cot¬ 
tage Cheese 

Mix Cottage Cheese with mayonnaise or 
boiled dressing. Serve on lettuce leaves and 
garnish with sliced banana.—Mrs. H. J. Bauer. 

Cheese Ribbon Salad 

Three-fourths pound of Cottage 

Cheese 

One package of lemon Jello 
One-third cup of chopped English 
walnuts 

One-third cup of Pimento olives, 
chopped 
Salt to taste 
Dash of red pepper 
Two tablespoonfuls of sweet cream 

Dissolve Jello and pour half of same in 
mould to harden, and place the remaining half 
where it will not congeal. When first half is 
set, press cheese which has been well mixed 
with the other ingredients on top of same, and 
pour balance of Jello on top of cheese. Cher¬ 
ries, nuts or any desired fruit may be added to 
Jello. Cut in slices and serve on lettuce leaves. 
—Mrs. H. P. Weissenborn. 

Liberty Salad 

Three-fourths pound Cottage Cheese 
One small bunch of celery (chopped) 

One small green pepper (chopped) 

Tw o tablespoonfuls walnuts (chopped) 

Mix with four tablespoonfuls of salad dress¬ 
ing and serve on lettuce.—Mrs. J. M. Dalyrimple. 

Eggs a la Paysanne Salad 
Country Style 

Hard boil as many eggs as desired; cut in 
halves, remove yolks and mix to a smooth paste, 
adding for each egg yolk a teaspoonful each of 
butter and Cottage Cheese, a little chopped 
chives and salt to taste. Then form into balls 
and fill in the boiled whites of egg. Serve on 
crisp lettuce leaves and sprinkle with chopped 
chives.—Miss 3fargaret Bauer. 

Cheese Salad 

One package Cottage Cheese 
One-half green pepper 
Two or three radishes 
Pinch of salt and pepper 
Red pepper 

Two tablespoonfuls of boiled rice 

Mix and form little eggs, place on a bed of 
shredded lettuce and serve with dressing made 
of an egg, a tablespoonful of mustard, half a 
cup of sour cream, a tablespoonful of vinegar 
and a pinch of salt and pepper, mixed till 
creamy. Serve with boiled rice or mashed pota¬ 
toes.—Mrs. R. Flocke. 







Thirty 


GRIDLEY’S PRIZE WINNING 


Cottage Cheese Salad 

Three-fourths pound Cottage Cheese 
One-half cup of cream 
Three olives, chopped 
One tablespoonful nut meats 
Paprika and salt 

Form in little cakes. Serve on lettuce leaf. 
—Mrs. William Diamond. 

Cottage Cheese Salad 

Three-fourths pound Cottage Cheese 
One tablespoonful of chopped parsley 
Two tablespoonfuls of nut meats 
Pimentos 
Salt and paprika 

Fill pimentos with mixture and set on ice. 
Cut in slices and serve on lettuce leaves with 
any desired dressing.—Mrs. Diamond. 

Cottage Cheese Carrot Salad 

Grate a small carrot and squeeze juice 
through cloth. Add to well seasoned Cottage 
Cheese and shape in form of carrots. Put sprig 
of parsley in stem end. Serve on lettuce leaves 
with mayonnaise or boiled dressing.—Mrs. B. C. 
Eickelberg. 

Apple and Cottage Cheese Salad 

Peel and core firm, good apples, one for each 
portion. Place in a stew pan, and for each 
apple allow one teaspoonful of sugar and one 
of red cinnamon candy. Add sufficient water 
to come nearly to top of apples. Simmer over 
very slow fire until they can be pierced with a 
straw. Remove and drain, and when cool, place 
on lettuce leaf, fill center with Cottage Cheese, 
and if desired, place a spoonful of salad dressing 
on top.—Mrs. C. B. Ware. 

Cottage Cheese Salad 

One-half cup of Cottage Cheese 

One tablespoonful of minced pimento 

Two olives minced 

Dash of white pepper 

Two tablespoonfuls of whipped cream 

Mix cheese, olives, pimento and pepper, then 
fold in whipped cream. Serve on lettuce leaves. 
—Mrs. Frances Stauffer. . 

Pineapple Salad 

Fill center of a slice of canned pineapple 
with Cottage Cheese, top off with whipped cream 
and place cherry in center.—Mrs. John Dvorak. 

Cottage Cheese Salad 

Work a cup of Cottage Cheese together with 
a heaping tablespoon of butter, and press firmly 
into green pepper. Slice with sharp knife and 
serve on lettuce leaves with creamed walnuts 
and mayonnaise or boiled dressing. The cheese 
may also be combined with the butter, rolled 
into balls and garnished w r ith shelled walnuts 
which may be pressed in on each side.—Mrs. 
E. A. Oliver. 










COTTAGE CHEESE RECIPES 


Thirty-one 


Cottage Cheese Salad 

One-half can of shrimps 
One-hall small bottle of stuffed olives 
One cup of Cottage Cheese 
Lettuce 

Mix Cottage Cheese with one scant teaspoon¬ 
ful of curry powder, a dash of black pepper, a 
dash of paprika and a little salt. Add a tea¬ 
spoonful of shrimp liquid. Arrange a circle of 
the shrimps on the lettuce leaves. Fill circle 
with cheese and olives. Dress with mayonnaise. 
—Miss L. Whitcomb. 

N. B.—Serve hot with cream sauce if desired. 

Fancy Cottage Cheese Salad 

Three-fourths pound Cottage Cheese 
Two tablespoonfuls melted butter 
One tablespoonful chojjped parsley 
One small onion, chopped fine 
Stuffed olives 
Half package lemon Jello 
Half package raspberry Jello 

Mix Cottage Cheese with butter, chopped 
parsley and chopped onion. Cut stuffed olives 
in halves and place on bottom of mold. Pour 
over these the dissolved lemon Jello. When set, 
press in the cheese mixture, and pour over this 
a layer of raspberry Jello. Set away to cool. 
Serve on crisp lettuce leaves and garnish with 
stuffed olives.—Mrs. William Diamond. 

Cottage Cheese Salad 

Three-fourths pound Cottage Cheese 
One teaspoonful of salt 
One teaspoonful of butter 
One-half teaspoonful of paprika 
One drop of mapleine 
Chopped chives to taste 
Chopped nut meats 

Mix well and serve on lettuce with boiled 
salad dressing.—Mrs. J. N. Holman. 

Cottage Cheese Salad 

Soak one level tablespoonful of gelatine in 
one-fourth cup of cold water, one-half hour. 
Then set over hot water until dissolved. Whip 
one-half pint of cream and mix it with one-half 
pound of Cottage Cheese, which has been put 
through a wire strainer, add salt to taste, and 
then the gelatine. Turn into a ring mould and 
set away to harden. Fill the center with one 
apple, diced, one-half cup celery cut in cubes 
and about one dozen walnuts, cut in small pieces, 
and one slice of pineapple. Make mayonnaise 
dressing, adding to it about two tablespoonfuls 
of Cottage Cheese.—Mrs. John Dvorak. 

Apple Salad 

A cored and unpared red apple is cut in 
slices a quarter of an inch thick. Creamed Cot¬ 
tage Cheese sprinkled with chopped walnuts or 
other nut meats, is spread between slices. This 
is a nice salad for an afternoon luncheon.—Mrs. 
P. H. Plunkett, Jr. 




Thirty-two 


LIBRARY OF CONGRESS 


Grid! 


0 014 335 444 1 


dependable 

Dairy Products 

Gridley’s Perfectly Pasteurized 
Milk. 

Gridley’s Grade “A” Milk—for 
infant feeding. 

Gridley’s Guernsey Milk—in¬ 
spected. 

Gridley’s “Brook Hill” Certified 
Milk and Cream. 

Gridley’s Bulgarian Milk—cul¬ 
tured. 

Gridley’s Fer-Mil-LacCultured 
Milk. 

Gridley’s XX Fancy Whipping 
Cream. 

Gridley’s Buttermilk in Brown 
Bottles. 

Gridley’s Selected Creamery 
Butter—fresh every day. 

Gridley’s Creamed Cottage 
Cheese. 

Gridley’s Delicious Cream 
Cheese. 

Gridley’s Anona Cheese—de¬ 
lightfully flavored with 
Green Chili or Pimento. 


Gridley Dairy Company 

DAIRY AND GENERAL OFFICES 

138-140 Eighth Street 

Telephone Grand 4880 

SOUTH BRANCH NORTH BRANCH 

Telephone Hanover 4880 Telephone Lincoln 4240 





































